EP3782472A1 - Fermentationskammer und verfahren zur fermentation von kakaofrüchten - Google Patents

Fermentationskammer und verfahren zur fermentation von kakaofrüchten Download PDF

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Publication number
EP3782472A1
EP3782472A1 EP19193425.6A EP19193425A EP3782472A1 EP 3782472 A1 EP3782472 A1 EP 3782472A1 EP 19193425 A EP19193425 A EP 19193425A EP 3782472 A1 EP3782472 A1 EP 3782472A1
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EP
European Patent Office
Prior art keywords
fermentation
chamber
cacao
fruit
concentration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP19193425.6A
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English (en)
French (fr)
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EP3782472B1 (de
EP3782472C0 (de
Inventor
Roland Wirth
Valdir DE BORTOLI
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Einenkel Joerg
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Einenkel Joerg
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Publication date
Application filed by Einenkel Joerg filed Critical Einenkel Joerg
Priority to EP19193425.6A priority Critical patent/EP3782472B1/de
Priority to ES19193425T priority patent/ES2959447T3/es
Priority to EP20160454.3A priority patent/EP3782473A1/de
Priority to BR112022003423A priority patent/BR112022003423A2/pt
Priority to PCT/EP2020/073548 priority patent/WO2021037754A1/en
Priority to PE2022000298A priority patent/PE20220894A1/es
Priority to MX2022002283A priority patent/MX2022002283A/es
Priority to BR112022003433A priority patent/BR112022003433A2/pt
Priority to CR20220080A priority patent/CR20220080A/es
Priority to PCT/EP2020/073544 priority patent/WO2021037752A1/en
Publication of EP3782472A1 publication Critical patent/EP3782472A1/de
Priority to CONC2022/0001940A priority patent/CO2022001940A2/es
Priority to CONC2022/0001939A priority patent/CO2022001939A2/es
Priority to ECSENADI202214384A priority patent/ECSP22014384A/es
Application granted granted Critical
Publication of EP3782472B1 publication Critical patent/EP3782472B1/de
Publication of EP3782472C0 publication Critical patent/EP3782472C0/de
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/06—Apparatus for preparing or treating cocoa beans or nibs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
    • A23N15/06—Devices for other treatment of fruit, e.g. marking, maturing, polishing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials

Definitions

  • the present invention relates to a chamber and method for fermenting cacao fruit.
  • the present invention relates to a chamber and method for the controlled artificial fermentation of whole cacao fruit or cacao beans using carbon dioxide gas.
  • Cocoa beans are the principal raw material for chocolate production. These seeds are derived from the fruit pods of the tree Theobroma cacao, which is cultivated in plantations in the equatorial zone, e.g., in Ivory Coast, Ghana, and Indonesia. The cocoa beans are embedded in a mucilaginous pulp inside the pods. Raw cocoa beans have an astringent, unpleasant taste and flavour, and have to be fermented, dried, and roasted to obtain the desired characteristic cocoa flavour and taste. The chocolate flavour is influenced by the origin of the cocoa beans, the cocoa cultivar, the on-the-farm fermentation and drying process, and the roasting and further processing performed by the chocolate manufacturer.
  • fermentation can be carried out in a variety of ways, but all methods depend on removing the cacao beans from the pods and heaping them together to allow micro-organisms to develop and initiate the fermentation of the fruit pulp surrounding the beans.
  • fermentation is usually done in heaps of beans enclosed by plantain or banana leaves. Heaps can be used to ferment any quantity from about 25kg to 2,500kg of cocoa beans. The fermentation usually lasts about five days and some farmers will mix the beans on the second or third day.
  • Another smallholder method is to use baskets, lined and covered with leaves, to ferment the beans. Similarly, holes or small depressions in the ground can be used but this makes no provision for the juices to drain away.
  • the beans are pressed prior to fermentation to reduce the amount of pulp and allow for better aeration of the beans and so reduce the acidity.
  • the fermentation process begins with the growth of micro-organisms.
  • yeasts grow on the pulp surrounding the beans.
  • the yeasts convert the sugars in the pulp surrounding the beans to ethanol.
  • Bacteria then start to oxidise the ethanol to acetic acid and then to carbon dioxide and water, producing more heat and raising the temperature.
  • the pulp starts to break down and drain away during the second day.
  • Lactic acid which converts the alcohol to lactic acid in anaerobic conditions, is produced but, as the acetic acid more actively oxidises the alcohol to acetic acid, conditions become more aerobic and halt the activity of lactic acid.
  • the temperature is raised to +40°C to +45°C during the first 48 hours of fermentation.
  • bacterial activity continues under increasing aeration conditions as the pulp drains away and the temperature is maintained.
  • the process of turning or mixing the beans increases aeration and, consequently, bacterial activity.
  • the acetic acid and high temperatures kill the cocoa bean by the second day.
  • the death of the bean causes cell walls to break down and previously segregated substances to mix. This allows complex chemical changes to take place in the bean such as enzyme activity, oxidation and the breakdown of proteins into amino acids. These chemical reactions cause the chocolate flavour and colour to develop.
  • the length of fermentation varies depending on the bean type; Forastero beans require about 5 days and Criollo beans 2-3 days using standard methods.
  • EP 0 442 421 B1 , WO/2007/031186 , EP 2 459 699 B1 show conventional cacao fruit fermentation methods.
  • a first aspect of the invention relates to a method for fermenting cacao fruit, in which the whole cacao fruit or cacao beans are arranged in a gas-tight chamber and during the fermentation process a respiration of the cacao fruit or cacao beans is measured.
  • cacao beans can preferably also mean cacao beans together with fruit pulp.
  • the respiration (breathing) of the cacao fruit or cacao beans is measured and controlled in particular by regulation of a gas concentration (CO2 / O2 / C2H4) in the fermentation room of the chamber and the temperature inside the fermentation room is measured and controlled.
  • a gas concentration CO2 / O2 / C2H4
  • the essential advantage of the present invention is that the whole cacao fruit can be fermented without prior processing, i.e. the cacao fruit do not need to be cut and the pulp does not need to be removed.
  • the cacao fruit can be fermented while being transported to their destination.
  • the taste and quality of the resulting cacao is improved since during the fermentation process no disturbing oxidising oxygen reaches the cacao beans, as they are still closed.
  • the quality of the fermented cacao beans according to the invention is reproducible and thus consistently good.
  • the necessary fermentation time (depending on the cacao fruit initial quality and situation) can be automatically determined and calculated by a fermentation program.
  • the consumption of gases (O2 / CO2 / C2H4) and the energy for temperature control can be controlled specifically to the needs of the cacao fruit and can thus be significantly reduced compared to the prior art.
  • the shortened fermentation time can also increase the fermentation chamber throughput and save energy for process control.
  • fermentation is not limited to the classical definition of fermentation, but includes other foodstuff processing steps.
  • respiration is not limited to the "breathing" of living fruit during the method according to the invention, but includes all uptake and release of gases even in a “dead” fermenting state.
  • respiration includes the uptake of oxygen and the release of carbon dioxide by the fruit.
  • the fermentation of the cacao fruit is monitored and / or controlled as a function of the respiration of the fruit via the corresponding CO2, O2 and optionally C2H4 concentration and / or temperature in the chamber, in particular in a fermentation room of the chamber.
  • respiration i.e. breathing
  • CO2 gas is used in this process to initiate the fermentation of the cocoa beans in the fruit.
  • the fermentation process begins and during the fermentation process the cocoa fruit shows a certain breathability in terms of oxygen absorption, CO2 and ethylene release.
  • the fermentation process can be monitored by measuring these gas concentrations and the temperature control in the fermentation chamber.
  • the respiratory activity determines the ideal CO2 concentration, i.e. the measurement of the oxygen uptake per time unit and/or the CO2 output of the fruit per time unit. Based on these measurements and values, the optimum CO2 concentration between 10% and 90% by volume CO2 is adjusted at the fruit and in the chamber. Once the optimum CO2 concentration in the chamber has been reached, it is regulated to this value and the respiratory activity of the fruit is further measured and controlled. If the respiration changes considerably, e.g. the oxygen uptake of the fruit or the CO2 release, the CO2 content is significantly reduced.
  • the fruit is then stored in the chamber for a period of 12 hours to 72 hours and a temperature between +15°C and +50°C. Then the fermentation process is completed and the fruit can be opened immediately or after a certain storage time and further processed (dried).
  • the oxygen concentration in the chamber is kept at an optimal range of 15,0 to 20.9 Vol% during the whole fermentation process. This is done by adding fresh air to the chamber, whenever the O2 concentration leaves the optimal range. Measurements of gas concentrations are only done, when the no fresh air is being actively added, as to only measure the influence of the cacao fruit/beans on the atmosphere inside the chamber.
  • the present invention is therefore characterized in particular by comparison with conventional fermentation methods in that the fruit fermentation during the fermentation process, in particular in a fermentation chamber according to the invention, is controlled and monitored by suitable means for measuring the respiration and a means for evaluating the obtained measured values.
  • the present invention is characterized by the fact that the CO2 concentration over the entire fermentation process is considered and controlled as a fermentation parameter in a corresponding fermentation process during the process flow of the fermentation process.
  • This process allows the fermentation process to be controlled and the fermentation process to be slower and gentler. This results in less bitter substances and the raw cocoa product is sweeter or contains more sugar. Furthermore, more cocoa raw weight remains after the process, i.e. the weight loss in the fermentation process is reduced.
  • a predetermined CO2 concentration is set in a fermentation room of the chamber, which is varied over the duration of the fermentation process. This has the advantage that the CO2 concentration does not exceed a necessary level and in particular can be adapted to the progress of the fermentation during the process, which in turn leads to gently fermented whole cacao fruit with a uniform fermentation image.
  • the CO2 concentration is in a range from 10 to 90 Vol%, preferably in a range from 50 to 80 Vol%.
  • the values given relate in particular to at least 60% filled fermentation chambers and are to be adapted correspondingly at lower utilization of the fermentation chambers.
  • the CO2 value is to be regarded as a regulated absolute gas value in Vol%.
  • the CO2 concentration within the fermentation room of the chamber is reduced after a predetermined period of time and kept constant at the reduced level.
  • the optimal CO2 concentration is determined based on the change of the O2 and CO2 concentration measurements as a function of time.
  • This embodiment of the method according to the invention further optimizes the uniformity of the fruit fermentation, since the fermentation is even gentler.
  • the fermentation process of the method according to the invention comprises a plurality of phases, which are characterized in particular by the gas concentrations and/or the temperatures in the fermentation room.
  • the first phase, or start phase, of the method according to the invention initially makes it possible for all the fermenting fruit arranged in the fermentation room of the chamber to be brought to a similar fermentation state initially, so that all the fruit show substantially the same starting conditions for fermentation and thus under the following same fermentation conditions form a comparable fermentation result.
  • One measure of this is the O2-uptake and CO2-release of the fruit before fermentation.
  • the temperature inside the chamber is set to +15 to +50 °C, more preferably to +25 to +35°C.
  • a significant change of the respiration of the cacao fruit (a significant change of the CO2 concentration per time unit or the O2 concentration per time unit), marks the starting point of second phase in which active fumigation with CO2 takes place. This initially increases abruptly with the onset of fermentation and steadily in the course of the fermentation progress.
  • the second phase only the O2 concentration is measured as a function of time and the fumigation with CO2 takes place inside the chamber.
  • the concentration of CO2 inside the chamber increases over time, because of the constant CO2 fumigation. If the change of the O2 concentration rises above a predetermined value, the third phase is started.
  • the CO2 concentration is kept constant inside the chamber by dynamically changing the CO2 fumigation, preferably at a value of about 40 to 80 Vol%, more preferably 50 to 60 Vol%, and more preferably 55 Vol%. If no change in the O2 concentration is measured and it falls below a predetermined value, the final phase is started.
  • the temperature is changed to +10 to +35°C, more preferably +15 to +25°C.
  • the CO2 fumigation is stopped, the chamber is flushed with fresh air and the fruit are left to rest for 12 to 48h.
  • the fermented cacao beans can be removed from the fruit and further processed or the fruits can be stored and later processed.
  • This embodiment allows an active intervention in the fermentation process and, associated therewith, an intensification or reduction of the fermentation process in the cacao fruit initiated by adjustable parameters.
  • active manipulation of the fermentation process is also enabled by other atmospheric parameters within the fermentation room of the chamber.
  • guidance and/or control of the temperature takes place in the fermentation room of the chamber and in particular of the cacao fruit.
  • the measurement and/or control of the aforementioned parameters is constant or at predetermined intervals.
  • the measured values are monitored permanently or at short intervals, and that a control only takes place, when the critical limit value (critical change of concentration) is exceeded or fallen below.
  • a control takes place, after adjustment or readjustment of individual parameters in predefined intervals or at predetermined times, which are stored in a defined method cycle.
  • the method according to the invention comprises in particular several cycles which are contained in the above-described four phases and, in particular, time intervals, temperature parameters and fumigation parameters as well as limit values for gas concentrations within of the fermentation room. This embodiment enables in the broadest sense to carry out an automatable implementation of the method according to the invention.
  • one aspect of the invention relates to a process for fermenting cacao fruit, in particular whole cacao fruit, in which the fruit to be fermented are arranged in a gas-tight fermentation room and, and their fermentation progress is measured during the fermentation of the fruit, on the basis of a respiration of the fruit.
  • Another aspect of the invention relates to a fermentation chamber for fermenting and storing cacao fruit comprising a gas-tight fermentation room, wherein the fermentation room is adapted to carry out the method according to the invention in one of the aforementioned embodiments.
  • the fermentation chamber comprises in each case a means for measuring a CO 2 concentration, an O 2 concentration and/or a temperature (air and fruit temperature) and / or a C2H4 concentration in the fermentation room of the chamber and corresponding means for evaluating the measured values obtained.
  • This embodiment enables to monitor the respiration which is essential for the method according to the invention and to actively control the fermentation process through the atmospheric parameters in the fermentation room.
  • the chamber comprises a fermentation room, which is designed to be gas-tight according to criteria of a so-called CA bearing technology and, as such, is closed to the outside CA gas-tight.
  • the fermentation room comprises a gas-tight CA-Gate and preferably a means for regulating the supply air, the exhaust air and/or an over / under pressure of the fermentation chamber.
  • the chamber comprises a, associated with at least one means for evaluation, means for controlling and regulating an atmosphere within the fermentation room of the chamber.
  • the chamber comprises means that allow a permanent air circulation, for example air fans.
  • a permanent air circulation for example air fans.
  • This is reinforced by an air foreclosure system at the cacao fruit boxes (boxes on a pallet) for generating pressure differences across the boxes, since then an air or gas exchange through the boxes is favoured.
  • This is particularly useful for fermenting whole cacao fruit. For uniform fermentation, preferably only one air-rotation-direction function is installed.
  • fresh air can be flushed into the chamber and excess CO2 can be removed from the chamber atmosphere. If the O2 content is too low, for example, fresh air is supplied to the fermentation room in a controlled manner via a gas-tight ventilation system. Furthermore, the air circulation rate (air volume flow and fan speed) in the fermentation room dynamically adjusts to the fermentation process and airflow permeability of the cacao fruit boxes, preferably automatically. Advantageously, only one direction of rotation / air direction of the air fans over the fruit boxes is necessary and nevertheless a uniform fermentation of the fruit in the entire fermentation room is ensured.
  • the fermentation chamber according to the invention consists of a container or a refrigerated box or is arranged in such a box so that the process according to the invention is not restricted to a stationary implementation only.
  • another aspect of the invention concerns a container/refrigerator for fermenting, storing and/or transporting cacao fruits, the container comprising or consisting of a gas-tight fermentation space in which the cacao fruit to be fermented are arranged, and a unit for monitoring and controlling respiration gases inside the fermentation space is arranged so that during transport and/or storage of the cacao fruit their respiration activity can be measured and controlled.
  • the fermentation chamber has the characteristics of a fermentation chamber described above for carrying out the procedure according to the invention.
  • the design of the fermentation chamber as a container has the advantage that the fermentation according to the invention can be combined with a transport of the cacao fruit. This offers enormous time and energy savings and is therefore economically particularly attractive. In addition, storage periods are shortened during which the cacao fruit must be kept at a certain degree of fermentation or during which uncontrolled fermentation of the fruit takes place. For the reasons already described, this leads to high-quality and taste-balanced cacao beans, which have a larger bean mass and are less bitter. Separate fermentation at the harvest site is no longer necessary, so that cost-intensive availability of space and fermentation technology is no longer necessary.
  • the outer shape and size of the container preferably corresponds to a container used conventionally for transporting fruit.
  • a container is therefore defined as a basic body, in particular a regular body, with a base surface, a bottom surface and four sides.
  • the container preferably has a gas-tight bulkhead wall with a special sealing construction.
  • This is preferably a pressure hose sealing frame wall module which is inflated and held under pressure by means of gas pressure, e.g. compressed air.
  • gas pressure e.g. compressed air.
  • the increase in volume of the sealing hose caused by the introduction of air leads to the gas-tight sealing of the transitions between the bulkhead wall and the container housing.
  • the bulkhead wall is sealed using film technology, whereby the wall is bonded gas-tight with a disposable film for the duration of transport or storage, for example.
  • the container is preferably stackable and reversible lockable.
  • the monitoring and control unit comprises a means for measuring a CO2 concentration, an O2 concentration and/or a temperature within the fermentation chamber and corresponding means for evaluating the measured values obtained and, optionally, a means connected to at least one means for evaluation for controlling and regulating an atmosphere within the fermentation chamber of the container.
  • a system for permanent air circulation and bulkheading of the transported goods is provided. Comparable to a conventional or stationary fermentation chamber as described above, where a forced air flow is achieved via a pressure difference at the cacao fruit boxes.
  • the container has a means of regulating a temperature in the fermentation room. If necessary, the air is cooled and heated.
  • the increased biological heat of respiration during conventional fermentation and the confined space conditions often cause the cacao fruit to overheat due to a lack of air flow and guidance, resulting in uncontrolled and uneven fermentation of the cacao fruit.
  • An agent for regulating temperature and gas values, in particular CO2 and O2 prevents the cacao fruit from overheating and freezing.
  • Another advantage of this design is that the cacao fruit can be kept at a defined fermentation stage. In other words, fermentation is interrupted. The cacao fruit remain in a controlled or controllable state of fermentation. Up to now, this has not been possible for the storage or transport of cacao fruit.
  • the preferred form of the invention is supplemented by the provision that a means for monitoring a state of fermentation, in particular a camera/sensor for determining a degree of fermentation, is arranged inside the fermentation chamber.
  • a means for monitoring a state of fermentation in particular a camera/sensor for determining a degree of fermentation
  • the monitoring means is connected to a monitoring centre and/or to the control means for controlling the process in order to compare a measured fermentation value with a target value and to adapt the process and/or the temperature in the event of a deviation.
  • the process enables a controllable and reproducible equal fermentation quality. This means that, on the basis of respiration data and empirical values, temporal fermentation processes and states of fermentation can also be assumed without a camera/sensor system.
  • radio and satellite technology and planned arrival time can be used to start fermentation on the transport route to the destination.
  • the aim is to achieve the desired degree of fermentation of the cacao fruit on arrival at the destination.
  • the respiration data obtained also provide information on the current fermentation of the cacao fruit to be transported.
  • a source or storage facility should be available where CO2 is stored in order to achieve the desired enrichment in the container. This is preferably achieved by fluid-carrying pressure cylinders containing the corresponding gases.
  • Another advantage of the fermentation chamber in the container is that it has a means of regulating a pressure, in particular a pressure relief valve, through which excess container air can escape into the environment.
  • the container should be designed as a reversibly lockable container. This enables the container to be used as a transport container on a ship, truck or freight train.
  • ISO containers are standardised large-capacity steel containers (sea freight containers) which enable goods to be loaded, transported, stored and unloaded quickly and easily.
  • the relevant standards e.g. dimensions, supports, stackability
  • IMO International Maritime Organization
  • insulated box bodies for trucks When used for a truck, insulated box bodies for trucks in the sense of the invented container are preferred.
  • An insulated box body is considerably heavier than a comparable closed tarpaulin body due to the usually double-walled GRP panelling with an insulating core of polyurethane foam and wooden or aluminium struts in between. This reduces the usual maximum payload from 25 to 24 tonnes.
  • temperature-controlled superstructures may have a total width of 2.60 m and thus exceed the otherwise maximum permitted total width of 2.55 m without special approval.
  • conventional refrigerated trailers can only transport 33 instead of 34 Euro pallets.
  • the container according to the invention is designed as a prefabricated component for a fermentation chamber.
  • containers are also understood as refrigerated truck trailers, as they are used in the truck transport trade for perishable foodstuffs.
  • the fermentation process according to the invention can also be used therein.
  • Another aspect of the invention concerns the use of the invention container for fermenting, storing and/or transporting on a ship, lorry or freight train, as well as a lorry, ship or freight train comprising the container according to the invention.
  • the container shall preferably have access for an energy supply that can be connected to an external energy source or to the energy supply of the ship, lorry or freight train. In addition, it is advantageous if the container has a means for external data exchange.
  • a lorry When used on a lorry, it includes, in particular, a non-lockable arrangement of the container on the loading area of the lorry and/or a trailer for a lorry.
  • the inventive container offers the advantages of controlled, uniform and optimum fermentation of cacao fruit during transport, such as sea transport and land transport.
  • the fermentation process can be started and controlled in a targeted manner using modern communication tools.
  • modern tracking data exchange on origin, goods content, destination and arrival date via remote monitoring can be used to start fermentation at the ideal time so that the desired degree of fermentation of the cacao fruit is reliably achieved on arrival.
  • the recipient and distributor can immediately commission and deliver the cacao fruits to the delivery and roasting/drying points without having to initiate another targeted fermentation process.
  • CA containers have been used for some time for transport, but successful fermentation has not been possible for the reasons given.
  • FIG. 1 shows a fermentation chamber 1 according to the invention comprising a fermentation room 2 for containing cacao fruit to be fermented or stored.
  • the fermentation room 2 is designed gas-tight in the sense of a so-called CA quality, so that only a very small gas exchange takes place between the interior of the fermentation room 2 and an exterior of the chamber 1. This is ensured by the fact that the fermentation room 2 is loaded with the cacao fruit 3 via a CA-Gate 11. Only an optimal fermentation process and storage of cacao fruit with absolutely uniform and reproducible gas concentrations ensures uniformly fermented cacao fruit. This is ensured with a CA-Gate 11, which closes, for example, according to the principle of static contact force.
  • the cacao fruit 3 are arranged for example on a so-called port palette.
  • the room volume of a preferred fermentation room 2 is usually between 177 m 3 and 266 m 3 , depending on the type of chamber. However, the dimensions can be adapted to a desired amount of cacao fruit 3 and structural conditions.
  • the pallet size, pallet quantity and amount of fermented cacao fruit may vary.
  • the fermentation room 2 has at least one measuring means 4, for example for temperature measurement, or is connected to a device 5 + 6 + 7, which allows a removal, or a diversion of gas located in the fermentation room 2 for the measurement of atmospheric parameters.
  • atmospheric parameters are for example a carbon dioxide concentration and/or an oxygen concentration.
  • the fermentation room 2 is preferably fluidly connected to a CO2 supply 14, an oxygen supply 13, for example as a fresh air supply. These can release an amount of gas defined by the control means into the fermentation room 2 by a control means for regulating the gas atmosphere within the fermentation room 2.
  • the fermentation room 2 In order to avoid an increase in pressure in the fermentation room 2 in the case of a gas supply, for example when fresh air is supplied by the adjusting means 15 or due to CO2 fumigation, the fermentation room 2 also has a pressure flap 10 which is set up to compensate an over- or under-pressure.
  • the fermentation room 2 is fluidly connected to a so-called lung 9, in which excess gas can be released or from which gas can flow back from. Thus, certain pressure fluctuations in the fermentation room can be compensated.
  • the fermentation can be influenced by further parameters within the fermentation room 2, in particular the temperature.
  • the fermentation room 2 preferably has a heat exchanger 8 in combination with fans, which is fluidly connected to a temperature control system 7, for example a cooler and/or a heater.
  • the adjusting means and devices 4, 5, 6, 7, 9 suitable for influencing the atmosphere within the fermentation chamber 1 and the CO2 supply 14 are preferably connected to a control device 6 in which, for example, an algorithm for controlling a process is stored which, as a function of measured values and temporal parameters, enables automated control of the atmosphere within the fermentation chamber 2.
  • a control device 6 in which, for example, an algorithm for controlling a process is stored which, as a function of measured values and temporal parameters, enables automated control of the atmosphere within the fermentation chamber 2.
  • the method in accordance with the invention is carried out here, which can be carried out automatically and/or at least partially manually controlled.
  • the method comprises a plurality of phases.
  • a comparable state of the individual cacao fruit based on their ripening stage and their fermentation stage (degree of ripeness and state of the fruit at the beginning of fermentation), is set by adjusting the temperature to +15 to +50°C and measuring the respiration gases CO2 and O2. Then the actual fermentation process takes place in the further phases.
  • the first phase takes a period of about 12 to 72 hours and comprises the setting of a temperature in a temperature range of +15 to +50 °C and a regular, in particular hourly, measurement of the CO2 production by the cacao fruit and/or the intake of the O2 by the cacao fruit. If the respiration activity i.e. the change of the CO2 production (increase of CO2 concentration ⁇ [CO2]) and/or the change of the O2 concentration ⁇ [O2] (decrease of the O2 concentration ⁇ [O2]) exceeds a predetermined value the next phase is started.
  • the second phase takes a period of about 12 to 72 hours during which the temperature is kept stable within a range of +15 to +50°C.
  • the O2 concentration is measured at regular time intervals, for example in the range of 0.5-2.5 hours, to determine how much O2 is taken up by the cacao fruit, as this allows a conclusion on the fermentation process.
  • the fumigation of the cacao fruit is started with a slowly rising CO2 concentration. This means the fumigation with CO2 is constant and results in a slowly rising CO2 concentration inside the fermentation chamber/room. If the change in the measured O2 concentration rises above a predetermined value, the third phase is started.
  • the third phase takes a period of about 12 to 72 hours during which the temperature is kept stable within a range of +15 to +50°C.
  • the O2 concentration is measured at regular time intervals, for example in the range of 0.5-2.5 hours, to determine how much O2 is taken up by the cacao fruit, as this allows a conclusion on the fermentation process.
  • the fumigation with CO2 is dynamically regulated around a CO2 concentration set point inside the fermentation chamber.
  • the CO2 set point is set to the value the CO2 concentration reached at the end of the second phase, preferably a CO2 concentration of about 50 to 60 Vol% is set.
  • the temperature starting from the temperature value of the intermediate phase, is lowered slowly, i.e. in particular over several hours, in particular over 5 to 30 hours, to a value of +10 to +35 ° C.
  • the CO2 fumigation is stopped and the fermentation chamber is flushed with fresh air.
  • the fermentation chamber is kept at these conditions for about 12 to 72 hours.
  • the oxygen concentration in the chamber is kept at an optimal range of 15,0 to 20.9 Vol% during the whole fermentation process during all four above described phases. This is preferably achieved by adding fresh air to the chamber by fresh air supply 13, whenever the O2 concentration in the chamber leaves the optimal range. Measurements of gas concentrations via gas analyser 6 are only done, when the no fresh air is being actively added, as to only measure the influence of the cacao fruit/beans on the atmosphere inside the chamber.
  • the fermentation room can be opened and does not have to be gas-tight anymore.
  • the goods can either be further processed, i.e. the beans can be removed and roasted and/or dried or further fermented or processed outside of the fermentation chamber under different temperatures according to the desired level of fermentation.
  • the inventive fermentation process results in cacao beans having more mass and a less bitter taste.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Tea And Coffee (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
EP19193425.6A 2019-08-23 2019-08-23 Fermentationskammer und verfahren zur fermentation von kakaofrüchten Active EP3782472B1 (de)

Priority Applications (13)

Application Number Priority Date Filing Date Title
EP19193425.6A EP3782472B1 (de) 2019-08-23 2019-08-23 Fermentationskammer und verfahren zur fermentation von kakaofrüchten
ES19193425T ES2959447T3 (es) 2019-08-23 2019-08-23 Cámara de fermentación y método para fermentar fruto de cacao
EP20160454.3A EP3782473A1 (de) 2019-08-23 2020-03-02 Fermentationskammer und verfahren zur fermentation von coffea-früchten
PCT/EP2020/073544 WO2021037752A1 (en) 2019-08-23 2020-08-21 Fermentation chamber and method for fermenting cacao fruit
PE2022000298A PE20220894A1 (es) 2019-08-23 2020-08-21 Camara de fermentacion y metodo para fermentar fruto de cacao
MX2022002283A MX2022002283A (es) 2019-08-23 2020-08-21 Camara de fermentacion y metodo para fermentar fruto de coffea.
BR112022003433A BR112022003433A2 (pt) 2019-08-23 2020-08-21 Câmara de fermentação e método para fermentar fruto de cacau
CR20220080A CR20220080A (es) 2019-08-23 2020-08-21 Cámara de fermentación y método para fermentar fruto de cacao
BR112022003423A BR112022003423A2 (pt) 2019-08-23 2020-08-21 Câmara de fermentação e método para fermentar fruto de café
PCT/EP2020/073548 WO2021037754A1 (en) 2019-08-23 2020-08-21 Fermentation chamber and method for fermenting coffea fruit
CONC2022/0001940A CO2022001940A2 (es) 2019-08-23 2022-02-23 Cámara de fermentación y método para fermentar fruto de coffea
CONC2022/0001939A CO2022001939A2 (es) 2019-08-23 2022-02-23 Cámara de fermentación y método para fermentar fruto de cacao
ECSENADI202214384A ECSP22014384A (es) 2019-08-23 2022-02-23 Cámara de fermentación y método para fermentar fruto de cacao

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP19193425.6A EP3782472B1 (de) 2019-08-23 2019-08-23 Fermentationskammer und verfahren zur fermentation von kakaofrüchten

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EP3782472A1 true EP3782472A1 (de) 2021-02-24
EP3782472B1 EP3782472B1 (de) 2023-08-02
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EP20160454.3A Withdrawn EP3782473A1 (de) 2019-08-23 2020-03-02 Fermentationskammer und verfahren zur fermentation von coffea-früchten

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BR (2) BR112022003433A2 (de)
CO (2) CO2022001940A2 (de)
CR (1) CR20220080A (de)
EC (1) ECSP22014384A (de)
ES (1) ES2959447T3 (de)
MX (1) MX2022002283A (de)
PE (1) PE20220894A1 (de)
WO (2) WO2021037752A1 (de)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022249145A1 (en) * 2021-05-27 2022-12-01 VAN HEERDEN, Leonard Antony Processing of seeds of fruit
TWI815723B (zh) * 2022-11-08 2023-09-11 財團法人金屬工業研究發展中心 發酵槽裝置的控制方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0442421A2 (de) 1990-02-12 1991-08-21 Societe Des Produits Nestle S.A. Verbesserte Kakaogärung
US6256905B1 (en) * 1999-02-12 2001-07-10 Galen White Controlled atmosphere shipping/storage system and method
WO2007031186A1 (en) 2005-09-12 2007-03-22 Vrije Universiteit Brussel Starter cultures and fermentation method
WO2011057141A1 (en) * 2009-11-06 2011-05-12 Carter Robert Miller Processing cocoa beans and other seeds
EP2459699A2 (de) 2009-07-29 2012-06-06 Barry Callebaut AG Mikrobielle zusammensetzung zur fermentation eines kakaostoffes
US20190166862A1 (en) * 2017-03-16 2019-06-06 Einenkel / Wirth Gbr Ripening chamber and method for ripening fruit

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI466638B (zh) * 2005-05-25 2015-01-01 Suntory Beverage & Food Ltd Use hot water to treat coffee fruit

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0442421A2 (de) 1990-02-12 1991-08-21 Societe Des Produits Nestle S.A. Verbesserte Kakaogärung
US6256905B1 (en) * 1999-02-12 2001-07-10 Galen White Controlled atmosphere shipping/storage system and method
WO2007031186A1 (en) 2005-09-12 2007-03-22 Vrije Universiteit Brussel Starter cultures and fermentation method
EP2459699A2 (de) 2009-07-29 2012-06-06 Barry Callebaut AG Mikrobielle zusammensetzung zur fermentation eines kakaostoffes
WO2011057141A1 (en) * 2009-11-06 2011-05-12 Carter Robert Miller Processing cocoa beans and other seeds
US20190166862A1 (en) * 2017-03-16 2019-06-06 Einenkel / Wirth Gbr Ripening chamber and method for ripening fruit

Also Published As

Publication number Publication date
EP3782472B1 (de) 2023-08-02
CO2022001940A2 (es) 2022-06-10
BR112022003423A2 (pt) 2022-05-24
ECSP22014384A (es) 2022-03-31
WO2021037752A1 (en) 2021-03-04
CO2022001939A2 (es) 2022-08-19
EP3782472C0 (de) 2023-08-02
EP3782473A1 (de) 2021-02-24
MX2022002283A (es) 2022-03-25
BR112022003433A2 (pt) 2022-05-24
CR20220080A (es) 2022-06-29
PE20220894A1 (es) 2022-05-30
WO2021037754A1 (en) 2021-03-04
ES2959447T3 (es) 2024-02-26

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